An Inside Look at Turkish Tea

When we talk about Turkish tea, two things come to mind: first, the tea plantations in the Eastern Black Sea Region of Turkey, and secondly the method for making tea. The tea plantation started in Turkey at the end of the last century and tea has since become a major agricultural item in the country’s economy.

 

The volume of production cannot be compared to the world’s major tea producers; however, experts find Turkish tea healthier. It is naturally produced completely free of pesticides thanks to the subtropical climate. The temperatures fall just enough that harmful bacteria and insects cannot survive. It is also lower in caffeine than other types.

 

Tea is the most traditional and popular hot drink in Turkey. We can not imagine a home without tea, teapots and glass tea cups. It goes beyond the home though, and is served everywhere – at restaurants, cafes, offices, etc.

 

In order to prepare Turkish tea, one needs fresh water, a big pot, a small pot and, of course, the tea. Though samovar is another traditional method and very elegant on a table, many families in Turkey nowadays find the two-pot system more practical. We fill the big pot with fresh water and put the tea into the small pot. When the water in the big pot boils, we pour the hot water into the small pot. It is important to keep plenty of water in the big pot and keep it over low heat. The small pot is then placed on top of the large one. It takes about 10 minutes to brew. When the tea leaves in the small pot come down, it is ready to serve.

 

Every step of making tea requires special attention.  Soft water must be chosen if possible, this makes tea clear and easy do drink. The water must stay at the boiling point at least 2-3 minutes before pouring into the brewing pot.

The clear red color of freshly brewed tea must be obtained. That is why the term “tavsan kani cay” (rabbit blood tea) is used for proper quality. The pots (small one on top of the big one) must be kept on low heat during the duration of serving.

 

Tea is served in specially designed glass tea cups. The cup is filled up to halfway and then the rest is filled with hot water. It can be consumed with or without sugar and in some regions, people keep a sugar lump inside their cheek while drinking tea. Some people also like to add a tiny bit of bergamot, cloves or cardamom. Two to three cups are consumed at a time and some people drink 30-40 cups a day!